Carpaccio of tropical fruits with a ginger and verbena syrup

Recipe

Step 1
With a mandolin or a paring knife, peel and finely slice the fruit (except for the passion fruits).

Step 2
Make the syrup: bring the water to the boil with the sugar, the sliced ginger, and the verbena leaves.

Step 3
Leave to infuse off the hob for 10 minutes and then strain.

Step 4
Arrange the fruit on plates carpaccio-style.

Step 5
Drizzle with the warm syrup and dredge with the passion fruit pulp.

♥ To be enjoyed with La Réserve from Palmer & Co.

Ingredients

• 1 mango
• 1 pineapple
• 2 passion fruits
• 1 kiwi
• 1 piece of fresh ginger (2-3 cm)
• 5 fresh verbena leaves
• 10 cl of water
• 40 g of sugar